STEP 2/5
Blanch buckwheat jelly slightly in boiling water, drain it through a sieve, and gently mix it with perilla oil, salt, and pepper.
STEP 3/5
Wash the cabbage leaves and chicory under running water, shred the cabbage leaves into thick pieces, and tear the chicory into 4cm pieces. After washing chives, onions, and green onions, cut chives into 4cm long pieces, shred onions, and chop green onions. Remove the top of the red pepper, wash it, slice it, wash the pear and sweet persimmon, peel it off and slice it thickly.
STEP 5/5
Put buckwheat jelly, cabbage leaves, chicory, chives, onions, pears, sweet persimmons, green onions, red peppers, and seasonings in a wide bowl and mix them evenly.